Fudge Frosting
3 cups sugar
3 tbsp light corn syrup
1 cup milk
4 ounces (4 squares) unsweetened chocolate
5 tbsp butter, at room temperature
1 tsp vanilla extract
Cook sugar, syrup, milk and chocolate, stirring, until sugar dissolves. Continue cooking to 232 F (the syrup forms a very soft ball in cold water). Stir occasionally to prevent scorching.
Remove from heat, add butter and cool without stirring until the bottom of the saucepan feels lukewarm.
Add vanilla and beat until frosting is creamy and barely holds its shape. Spread quickly on cake before the frosting hardens.
*Frosts tops and sides of 2 (9-inch) cake layers.
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